SFWCF Day 2 - Vega Sicilia Tasting

WINE TALK
1

This afternoon we participated in a very interesting tasting of the wines of Vega-Sicilia. The main speaker was Piri Mancebo, the Export Director for Vega Sicilia. She had an expansive knowledge of the history and wines of Vega Sicilia and was a very good speaker.

2005 Oremus Dry Furmint ‘Mandolas’ - spicy, minerally, citrus flavors, long spicy finish; a very tasty wine
2006 Pintia from Toro - bright fruit, hefty tannins, low acid, medium finish; may be better after a few more years
2005 Alion - rich fruit, medium tannins, bright acidity, long finish, much better than the Pintia
2005 Vega Sicilia Valbueña - 1st glass: a distinct sourness, low fruit, short finish; 2nd glass(different bottle): still sour, better fruit, longer finish, overall a disappointment. I’ve had several older vintages of Valbueña, all with none of the nose, flavors, and characteristics of this one.
1999 Vega Sicilia - Unico - a veritable baby, dry ripe fruit, medium tannins, with a long complex finish
2005 Oremus Late Harvest Tokajii - light, good fruit with nutty overtones
2000 Oremus ‘5 Puttonyos’ Tokajii - very rich, good balance of sweetness & acidity.

2

Great tasting, Dick! Pira from Vega-Sicilia hosted a wine dinner the night before your event, at Onotria in OC that I was lucky enough to attend. Gorgeous wines. Seeing from your notes, we tasted all of the same wines, except we had the 04 Valbuena, and did not taste the Oremus Late Harvest Tokaji.

Here is the line-up, along with the food we were served:
Dry Furmint, Oremus 2005
pairing: Focaccia with Zucchini Blossoms & Goat Cheese

Pintia, Vega Sicilia 2006
pairing: Jamon Serrano with Manchego Cheese, toasted Almonds & Acacia Honey

Alion, Vega Sicilia 2005
pairing: Agnolotti Pasta of Goat Cheese & White Truffle Essence in a Parmigiano Reggiano & Mascarpone Sauce

Valbuena, Vega Sicilia 2004
pairing: Golden Beets with Belgium Endive & Red Wine Vinaigrette

Unico, Vega Sicilia 1999
pairing: Braised Veal Leg in a Porcini Mushroom Ragout with Truffled Potatoes

Tokai Aszu, 5 Puttunyos, Oremus 2000
pairing: Crème Caramel Mocha

I was really taken aback by the Oremus Dry Furmint. It reminded me of a bone-dry Sherry in terms of viscosity, but very fragrant and floral with baking spices. I didn’t know what to expect from that at first, but it was very enjoyable.

The Alion was great. I sensed higher acid in it, than Pintia, but well-balanced with dark brooding fruit. Pintia and Valbuena I enjoyed, but agree, not as much as I did Alion.

The showstopper was Unico '99. They served it to us in a glass bigger than a Grand cru burgundy glass, more resembling a fish bowl. It was my first time ever tasting Unico and by G–, it lived up to my expectations and then surpassed them. A seamless wine, very fresh, bright red fruit with a long, lovely finish. Amazing. It made me extremely happy and I got teary-eyed after my first sip.

The Tokaji 5 Puttonyos was a more graceful Tokaji than I had had before. It was very enjoyable, but I was still savoring the Unico.

Chef Massimo made fantastic dishes to compliment the wines. I have come to learn that I love truffled dishes with Tempranillo. Was also surprised I ate my beets (something I usually run from), but it went so well with the endive. The only thing that had me puzzled is why he chose the dessert (which was like a flan, except with coffee flavoring), but hey… I’m not the Chef, and I was just incredibly glad to be there.

Cheers! [cheers.gif]

3

Late, I know, but her name is “Puri”, not “Piri” or “Pira”.

4

September 2009 - May 2013

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